A slice of homemade apple pie is a delicious treat that I like to make for my family once in a while. After receiving some Whole Wheat Pastry flour from Hodgson Mill I decided to make this delicious treat into a not too guilty pleasure. My husband loves all apple desserts so I made this with him in mind. Oatmeal and whole wheat flour combine to make a tasty, crunchy crumb topping.
The whole wheat pastry flour doesn’t behave the same way that white flour does, it crumbled apart when I tried to roll it. I added an egg to the pie dough and that seemed to give the dough a smooth and cohesive the texture. I LOVE the way this pie crust tastes. The rich, nutty-ness of the whole wheat pastry flour is delicious with the apple pie but I think it would be fantastic with a peach or plum filling.
Whole Wheat Pie dough makes 2 deep dish pie crusts (freeze one if you’re only making 1 pie)
7 tablespoons vegetable shortening
10 tablespoons unsalted butter
3 ½ Whole wheat pastry flour, plus more for rolling
3 tablespoons white granulated sugar
1 teaspoon salt
5-7 tablespoons iced water
Measure out the butter and shortening and place in the freezer for 10 minutes.
In a food processor add pastry flour, sugar and salt and process for 10 seconds to mix.
Add butter and shortening to the pastry flour and pulse for 15 one second intervals. There should be pieces of butter and shortening about ¼ in size visible in the flour. Add the egg and pulse 10 more times
Add water 1 tablespoon at a time and pulse the food processor until the mixture sticks together.
Divide the dough into two equal parts, pat each into a disc and wrap in plastic wrap. Refrigerate for half an hour until ready to use or freeze for 2 months.
Press one disk into pie plate or roll between two sheets of plastic wrap, then transfer to a pie plate. Refrigerate again for another half an hour then, for extra flaky texture freeze the dough for an hour before filling.
Apple Pie with Oatmeal Crunch Topping
1 whole wheat pie crust
5 apples (I like Fuji for crispness or golden delicious for creamy texture)
2 tablespoons fresh lemon juice
3/4 cup brown sugar
1 tablespoon corn starch
1 teaspoon cinnamon
Oatmeal Crunch Topping
½ stick (4 tablespoons) of unsalted butter
1 cup whole wheat pastry flour
¾ cup brown sugar
½ teaspoon salt
1 cup old fashioned oatmeal
Deep dish pie pan
Press the pie dough into the pie pan or roll the dough between two pieces of plastic wrap and transfer to the pie pan. Refrigerate for half an hour (for extra flaky texture freeze the dough for an additional hour before filling.)
Peel and slice the apples ¼ inch thick and toss with lemon juice. Add brown sugar, corn starch and cinnamon to the apples and toss to combine. Put the apple mixture into the pie crust.
Make the oatmeal crunch topping:
Melt the butter
Combine whole wheat pastry flour, brown sugar and salt in a bowl and stir in melted butter. Add the old fashioned oatmeal. Squeeze the topping together to form clumps of the mixture about 1/4-1/2 inch in size.
Sprinkle the oatmeal crunch topping over the pie and bake at 400° for 1 hour and 15 minutes.